Chile peppers are indeed a guilt free way to improve the way we eat.

Capsaicin (a flavorless, odorless chemical concentrated in teh veins of chiles and peppers) and substances that contain it are among the most studied of substances in medical, pharmaceutical, and nutrition research. Although many of the claims have not yet been substantiated by scientific research, some of these uses have been around for hundreds of years, and they seem to work for many people.

There are several uses for capsaicin in the field of medicine--some on the market and some in the research stages. Pain relief, especially for arthritis and joint pain, is the most common usage right now. Many creams for pain relief now contain capsaicin. The depletion of substance P in the nerves help to reduce nagging pain. Another medical use, is in the treatment of ulcers. Since the discovery of the bacteria, Helicobacter pylori, as the primary cause of ulcers, antibiotics have been the common treatment. Chile peppers have natural antibiotic properties. As well, they stimulate the mucosa of the stomach. A switch from the old ideas of avoiding spicy foods!

A study published in the British Journal of Nutrition has discovered that capsaicin, when added to breakfast foods or appetizers at lunch, causes people to eat less during meals and for hours afterwards. Thirteen women, who ate breakfast foods spiced with red pepper, ate less than normal at breakfast and during the day, while ten men, who ate red pepper laced appetizers, consumed fewer calories at lunch and during a mid-day snack hours later. Aside from acting as an appetite suppressant, red pepper also seems to increase the number of calories burned, particularly after high-fat meals.